2020 Estate Series Cabernets
Deep dark purple with perfumed black fruit, blackcurrants dominating pink peppercorn, lemon verbena & subtle hints of cigar box/vanillin oak. The palate sees a soft, supple entry with blackcurrant & blueberries melded with layers of enticing herbal notes of bay leaf, green peppercorn, dried cinnamon & clove spice. Blueberry & blue fruits continue to build as the wine unfolds, finishing with fine, silky, yet slightly chalky tannins that continue the length of the palate and ultimately yielding a refreshing finish. Decant for best results.
VINEYARD AND WINEMAKING NOTES
- The Cabernet is from our 1984 plantings on the vineyard and is of the clone SA125.
- The Petit Verdot is harvested from the 1996 plantings, clone unknown.
- The fruit is harvested in the early morning while the fruit is cool, to maintain berry integrity.
- Destemmed and berry split to open fermenter, not crushed.
- Inoculated with small amount of yeast to encourage protective fermentation on cap.
- Each day the fermentation is hand plunged or given a light pumped over to moderate fermentation temperature and extract tannins. - After two weeks on skins the wine is pressed to tank.
- 24 hour coarse settling, the wine is racked to new and seasoned French oak hogs head barrels.
- MLF completed within 4 weeks. Sulphured on lees.
- Racked and returned to oak in early spring, and again in late November.
- Blended from the oak in late February and bottled soon after.
VINTAGE & TECHNICAL INFORMATION
Grape Variety: 65% Cabernet Sauvignon, 35% Petit Verdot
Region: Yarra Valley, Victoria
Alc/Vol: 13%
PH: 3.38
TA: 5.67g/L
RS: <1 g/L
Deep dark purple with perfumed black fruit, blackcurrants dominating pink peppercorn, lemon verbena & subtle hints of cigar box/vanillin oak. The palate sees a soft, supple entry with blackcurrant & blueberries melded with layers of enticing herbal notes of bay leaf, green peppercorn, dried cinnamon & clove spice. Blueberry & blue fruits continue to build as the wine unfolds, finishing with fine, silky, yet slightly chalky tannins that continue the length of the palate and ultimately yielding a refreshing finish. Decant for best results.
VINEYARD AND WINEMAKING NOTES
- The Cabernet is from our 1984 plantings on the vineyard and is of the clone SA125.
- The Petit Verdot is harvested from the 1996 plantings, clone unknown.
- The fruit is harvested in the early morning while the fruit is cool, to maintain berry integrity.
- Destemmed and berry split to open fermenter, not crushed.
- Inoculated with small amount of yeast to encourage protective fermentation on cap.
- Each day the fermentation is hand plunged or given a light pumped over to moderate fermentation temperature and extract tannins. - After two weeks on skins the wine is pressed to tank.
- 24 hour coarse settling, the wine is racked to new and seasoned French oak hogs head barrels.
- MLF completed within 4 weeks. Sulphured on lees.
- Racked and returned to oak in early spring, and again in late November.
- Blended from the oak in late February and bottled soon after.
VINTAGE & TECHNICAL INFORMATION
Grape Variety: 65% Cabernet Sauvignon, 35% Petit Verdot
Region: Yarra Valley, Victoria
Alc/Vol: 13%
PH: 3.38
TA: 5.67g/L
RS: <1 g/L
Deep dark purple with perfumed black fruit, blackcurrants dominating pink peppercorn, lemon verbena & subtle hints of cigar box/vanillin oak. The palate sees a soft, supple entry with blackcurrant & blueberries melded with layers of enticing herbal notes of bay leaf, green peppercorn, dried cinnamon & clove spice. Blueberry & blue fruits continue to build as the wine unfolds, finishing with fine, silky, yet slightly chalky tannins that continue the length of the palate and ultimately yielding a refreshing finish. Decant for best results.
VINEYARD AND WINEMAKING NOTES
- The Cabernet is from our 1984 plantings on the vineyard and is of the clone SA125.
- The Petit Verdot is harvested from the 1996 plantings, clone unknown.
- The fruit is harvested in the early morning while the fruit is cool, to maintain berry integrity.
- Destemmed and berry split to open fermenter, not crushed.
- Inoculated with small amount of yeast to encourage protective fermentation on cap.
- Each day the fermentation is hand plunged or given a light pumped over to moderate fermentation temperature and extract tannins. - After two weeks on skins the wine is pressed to tank.
- 24 hour coarse settling, the wine is racked to new and seasoned French oak hogs head barrels.
- MLF completed within 4 weeks. Sulphured on lees.
- Racked and returned to oak in early spring, and again in late November.
- Blended from the oak in late February and bottled soon after.
VINTAGE & TECHNICAL INFORMATION
Grape Variety: 65% Cabernet Sauvignon, 35% Petit Verdot
Region: Yarra Valley, Victoria
Alc/Vol: 13%
PH: 3.38
TA: 5.67g/L
RS: <1 g/L
